Chocolate Banana Nice Cream Recipe

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This clean eating chocolate banana nice cream is a delicious, dairy-free, gluten-free, soft serve that isn’t really ice cream at all!

If you love chocolate but don’t love the calories, and you love banana but don’t love the mushy texture, and you love nice cream but don’t love processed sugars, then this chocolate banana nice cream is for you! Chocolate banana nice cream is a frozen dessert that is practically guilt-free.

A white bowl filled with Chocolate Banana Nice Cream.

What Is Banana Nice Cream?

Banana nice cream is a dessert dish made of very simple ingredients. Namely, sliced and frozen bananas. When blended, it produces a consistency very similar to dairy-based ice cream.

Is Nice Cream Healthier?

That depends on your definition of healthy. But generally speaking, yes. It’s much healthier than regular ice cream.

Why Do They Call It Nice Cream?

There are two reasons it’s called “nice cream”.

  1. It’s a term coined by vegans who avoid animal products such as dairy in the interest of reducing the mistreatment of animals. So in this case, it’s a “nicer” ice cream because no cows were mistreated in getting their milk to make the ice cream.
  2. Because it is non-dairy and plant-based, and because it is already blended, it tends to be very easy on your digestion, making it a “nicer” dessert for your tummy.
An ice cream scooper lays in a loaf pan filled with Chocolate Banana Nice Cream, and holds a scoop of the ice cream.

Does Nice Cream Taste Of Banana?

Yes, no and it depends. Ha! The truth is, the riper your bananas are, the more your nice cream will taste like bananas. So if you want to avoid the flavor of bananas, it’s best to use green bananas. Green bananas also have a lower number on the glycemic index, so they are much friendlier to your blood sugar.

How To Make Chocolate Banana Nice Cream In A Food Processor

A food processor is easiest to use because you can dump everything into it and turn it on. You will, however, have to scrape the sides from time to time to keep things moving. A little bit of liquid will go a long way to not burning out your processor motor. But don’t overdo it or you will have a soft yogurt consistency instead of ice cream. Add approximately 1 tablespoon of liquid at a time, at most.

How To Make Chocolate Banana Nice Cream In A Blender

In a blender, you’ll want to work in smaller batches. And just like in a food processor, you’ll need to stop the blender occasionally to scrape the sides. You may also need to add a small amount of liquid here too. Although, in general, a blender will be a bit stronger than a food processor. But that will depend greatly on your appliances.

A side view of a white bowl filled with Chocolate Banana Nice Cream.

Topping Ideas

If you want to top this, you can try a few of these delicious ideas!

  • Cacao nibs
  • Maple syrup (great if you used less sweet bananas. Use in place of honey)
  • Chocolate chips
  • Peanuts
  • Pecans
  • Walnut
  • Pistachios
  • Chunks of fresh berries such as raspberries or strawberries
  • Slices of fresh, ripe bananas

Recipe Variations

You can add a few extras to give this extra or different flavors. Try adding:

  • 1 tsp. pure vanilla extract
  • 1 tbsp. natural peanut butter for chocolate peanut butter ice cream
  • 1 tbsp. almond butter (no sugar added)
  • ¼ cup nuts – stir in when you pour the ice cream into the loaf pan.
  • ½ cup chocolate chips – stir in when you pour the chocolate banana ice cream into the loaf pan.

🥣 About The Ingredients

Sliced bananas – Slice them, freeze them in a single layer on a parchment-lined cookie sheet, and then use them for making this nice cream.

Milk  – This amount you use will vary based on your appliance and how much liquid it will need to get the job done. Just remember to use a little at a time so you don’t add too much liquid and end up with a smoothie instead of ice cream. You can use any type of milk! Try soy milk, almond milk, or even coconut milk for a non-dairy version.

Unsweetened cocoa powder – Make sure it’s unsweetened.

Honey – This is optional and should be added to taste.

How Do You Make Chocolate Nice Cream?

Chocolate Banana Ice Cream Recipe ingredients in individual white bowls.

Collect all your ingredients and add them to a blender or food processor.

Chocolate Banana Ice Cream blended and still sitting in a blender tumbler.

Blend well. You will need to stop the processor or blender a few times and adjust things with a spatula just to be sure you got all the bananas blended. There are always a few rascals in there that like to hide.

Chocolate Banana Nice Cream poured into a loaf pan and sitting on a white surface.

Pour this into a loaf pan or other freezer-safe container.

Frozen Chocolate Banana Nice Cream in a loaf pan.

Place in the freezer for up to 2 hours, or until it reaches a scoopable consistency. Note that this will be more on the level of soft-serve ice cream. If you freeze this for too long, you’ll have a hard block that will need to thaw again on your counter. DO NOT OVER-FREEZE!

Chocolate Banana Nice Cream served in a white bowl with a spoon.

Scoop and serve.

Recipe Supplies

For this recipe, you’ll need either a good food processor or a good blender. A high speed blender is best, such as a Vitamix.

More Healthy Vegan Ice Cream Recipes:

Chocolate Banana Nice Cream Recipe Card

Copyright Information For The Gracious Pantry
A white bowl filled with Chocolate Banana Nice Cream.

Chocolate Banana Nice Cream

A wonderful, dairy-free dessert!
No ratings yet
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Freeze Time: 8 hours
Total Time: 10 minutes
Servings: 4 cups
Calories: 256kcal
Author: The Gracious Pantry

Equipment

  • 1 food processor OR blender

Ingredients

  • 6 cups sliced bananas (frozen)
  • ½ cup milk (give or take)
  • 2 tbsp. unsweetened cocoa powder
  • 2 tbsp. honey

Instructions

  • Collect all your ingredients and add them to a blender or food processor.
    Chocolate Banana Ice Cream Recipe ingredients in individual white bowls.
  • Blend well. You will need to stop the processor or blender a few times and adjust things with a spatula just to be sure you got all the bananas blended. There are always a few rascals in there that like to hide.
    Chocolate Banana Ice Cream blended and still sitting in a blender tumbler.
  • Pour this into a loaf pan.
    Chocolate Banana Nice Cream poured into a loaf pan and sitting on a white surface.
  • Place in the freezer for up to 2 hours, or until it reaches a scoopable consistency. Note that this will be more on the level of soft-serve ice cream. If you freeze this for too long, you'll have a hard block that will need to thaw again. DO NOT OVER-FREEZE!
    Frozen Chocolate Banana Nice Cream in a loaf pan.
  • Scoop and serve.
    Chocolate Banana Nice Cream served in a white bowl with a spoon.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1cup | Calories: 256kcal | Carbohydrates: 63g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 15mg | Potassium: 895mg | Fiber: 7g | Sugar: 38g | Vitamin A: 193IU | Vitamin C: 20mg | Calcium: 53mg | Iron: 1mg

Recipe from the Gracious Pantry® archives, originally posted 5/5/2010.

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74 Comments

  1. This looks fabulous! Are we allowed to post your recipes on Pinterest?

    1. graciouspantry says:

      Renee – Please do!

  2. graciouspantry says:

    If it’s unsweetened.

  3. graciouspantry says:

    Awesome! 🙂

  4. Anyone know if almond milk would work instead of dairy in this one? The coconut recipe just might be a little to on the coconut side. Thanks.

    1. The Gracious Pantry says:

      Sure! Just use it sparingly since it’s a thinner milk.

  5. Thank you so much!!!!!! I cut the whole thing in half and used almond milk and it is AWESOME!!!! You are helping me become quite the cook! 🙂

    1. The Gracious Pantry says:

      My pleasure. 🙂

  6. Ok, so I literally JUST made this for my 3 year old daughter Ember…and it is SOOO yummie!! I went grocery shopping yesterday based off a bunch of your recipes. I made the baked ziti last night (YUM) and am so excited to try the others. Thank you SOO much for sharing!!!

  7. I actually have a question, I know you say you can not refreeze and eat. But can you put it in the freezer for like 15 20 mins to harden it a little?? or will it not work?

    1. The Gracious Pantry says:

      Sure, I think that would be okay. Not too long though. It gets oddly “grainy” in the freezer.

  8. I served this to my 2 & 4 year old kids for breakfast with waffle cones for a extra special breakfast ! They were thrilled.

    1. The Gracious Pantry says:

      Haha! I can imagine!

  9. Absolutely delicious! Thanks!!!!!

    1. The Gracious Pantry says:

      Kimberly – Glad you enjoyed it! 🙂

  10. Thank you, thank you, THANK YOU for sharing this recipe! This was absolutely delicious and I look forward to sharing it with naysayers of clean eating who think there couldn’t be anything this decadent AND healthy! Amazing!!!

    1. The Gracious Pantry says:

      Ali – My pleasure! So glad you enjoyed it! 🙂

  11. Nyree Fifi says:

    Just made it! And devoured instantly! Was that delicious!! I used rice malt syrup instead of the honey and worked like a charm! Great recipe!

    1. The Gracious Pantry says:

      Nyree – So glad you enjoyed it! 🙂

  12. I can have ice cream for breakfast now!!! I wonder if I could somehow use my Champion juicer on the homogenize setting for this?

    1. The Gracious Pantry says:

      Jessica – I’m not sure. I’ve never used that machine. Sorry. :/

  13. Kaylyn Proudfoot says:

    Hi I have never made this recipe before but I got a lot of questions about how to make it. How can you use pure homemade oat milk or rice milk in this recipe? How much should I put in instead of other milks? Can you keep the ice cream good by putting it in the fridge and not the freezer? How long do you freeze the bannanas beforehand?

    Sincerly Kaylyn

    1. Kaylyn – You can use any type of milk you like. You want to freeze the bananas for a day or two so they are good and frozen. The amount of liquid you add will depend on what your food processor can handle. If you have one with a strong motor, you won’t need any milk at all. But if you hear your motor straining, add a splash or two. The less you use, the thicker your ice cream will be. This will not keep in the fridge. Some folks have said it does okay in the freezer, but that has not been my experience. You can try it if you wish. But the better option is just to make enough to eat right away. Hope that helps! Feel free to ask more questions if you have them. Take care.

  14. Kaylyn Proudfoot says:

    I got a brand new ninja that has a button that says pulse, slow,meduim or fast. What speed should I put it at if I chose to use the same amount of milk that the recipe calls for in order for the ice cream to turn out or should I only use only half a cup?

    1. Kaylyn – I would start with the pulse button. That way, the second you let go of it, the motor stops. Push it several times to get a feel for how it’s handling the bananas. Then add your milk from there. The milk in the recipe is adjustable. The more you add, the more you’ll move towards soft serve, and then smoothie status. So start small and add a little at a time until you have a consistency you like.

  15. Kaylyn Proudfoot says:

    Hi should I start with 1/4 cup of oat milk and then see what the constituency is like and then if it’s too thick add another tbsp and see what it’s like?

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